After a couple of years of fine dining cooking and traveling around Asia to learn about asian cuisines, I have now decided.. It is time to take a chance on conquering my fears-- BAKING AND PASTRIES! And I will start that by attending the French Pastry School in Chicago, where I will begin my first steps of overcoming the nightmares of flopped baked goods.
The Pass. The Judgement day of plates.
Bring the finished plates up to the pass for inspection.
Monday, September 13, 2010
Chocolate Show Piece
Lately I've been quite busy working with a lot of chocolaty stuff so I haven't been updating as frequently as before. I've been making a ton of chocolate bonbons, chocolate desserts, chocolate ganache and I finished my chocolate show piece. It was made with about 20 pounds of chocolate, and it took about 8 hours over the span of 3-4 days. The first day I had to cast all my bases with plastic molds and allow sufficent time for the chocolate to crystalize and harden.
Then day 2 and 3 were mostly hand making little componets for the chocolate sculpture, like the rose petals, the white curled tusks, the daisy center, daisy petals, and the round green leaves. Making these little thin petals and leaves were a bit of a pain in the ass, since you had to work quick or else they will start to melt on your hand. If you have really warm hands, like me, you could try wearing latex gloves and that will buy you a few more seconds to work with the chocolate in your hand without melting it.
Day 4, the final day was contruction of all the chocoalte componets and gluing them onto the chocolate base. There was nothing complicated about this chocolate show piece, and 8 hours over the span of 3-4 days was plenty of time.
I am really looking forward to making another chocolate show piece if I have the time, because now I will be making a SUGAR show piece within the next few days.